Preheat oven to 180°C/350°F. Separate egg yolks from egg whites. In a stand mixer bowl, beat together sugar and egg whites, for approx. 3 – 5 min., until stiff peaks form.
Ingredients:20⅞ g butter, ⅔ egg yolks, 20⅞ g confectioner's sugar
Beat together butter, egg yolks, and confectioner’s sugar for approx. 3 – 5 min.
Ingredients:16⅔ g flour, ⅛ tbsp cocoa powder
Utensils: sieve, 2 large bowls
Sift in flour and mix well to combine. In a large bowl, fold egg white mixture into butter mixture. Next, evenly divide batter into two halves, add cocoa powder to one bowl, and mix well to combine.
Ingredients: butter for greasing, flour for dusting
Utensils: oven, bundt pan, cooling rack
Grease and flour bundt pan. Spoon light and dark doughs into pan in alternating layers. Bake in preheated oven at 180°C/350°F for approx. 50 – 60 min. Remove from oven and let cool in the pan for approx. 15 – 20 min. Then turn out onto a cooling rack.
Ingredients:⅞ g butter, 33⅓ g dark chocolate glaze
Utensils: small saucepan
Once the cake has cooled melt butter and chocolate glaze in a small saucepan over lowest heat for approx. 8 – 10 min. Stir until everything has melted.
Utensils: cooling rack
Spoon chocolate glaze evenly over the top and leave to set. Enjoy!
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